But I happen to love peanut butter so the glaze choice was obvious for me.

If you don’t have a donut pan, you should get one. $8 bucks with a coupon and well worth it but if you don’t have one and you’re desperate to get your chocolate peanut butter fix on pronto, you can make these as muffins as suggested in the recipe.

Donuts seem more fun to eat than muffins though.

And these were very fun to eat.

I especially liked licking the vanilla-infused peanut butter glaze from my fingers. The sweet glaze balanced out the chocolate donuts which were not overly sweet. The donuts have a rich, dark chocolate flavor rather than a ‘sweet’ or milk chocolate flavor. They remind me of Flourless Chocolate Peanut Butter Chocolate Chip Cookies but in donut form.

Skylar and I were a sticky, peanut-buttery, chocolatey mess after we got done with these.

Her hair was getting in her eyes and face a bit while she was eating her donut and I had to remind her, “Honey, don’t touch your hair until after we wash our hands.”

Nothing like a little peanut butter in your hair to keep it soft and shiny and a little cocoa powder and chocolate streaked through your hair to accentuate your lowlights. The donuts were so worth a little hair mess. That’s what shampoo is for. No biggie.

Baked Chocolate-Peanut Butter Donuts with Vanilla-Peanut Butter Glaze

Soft chocolate-peanut butter donuts are the best of all worlds because you get chocolate and peanut butter in one easy dessert. Because they're baked rather than fried like traditional donuts, they're healthier so of course you can feel free to have seconds. The peanut butter glaze really boosts the peanut butter flavor profile. If you don't have a donut pan, you can bake them as muffins. I loved these donuts so much that I included them in my cookbook, Peanut Butter Comfort!

Yield:6 to 7 donuts

Prep Time:10 minutes

Cook Time:8 to 11 minutes

Total Time:about 45 minutes, for cooling

Ingredients:

Donuts

2 tbsp unsalted butter, melted

2 tbsp creamy peanut butter, melted

3/4 c all-purpose flour

1/3 c granulated sugar

1/4 c unsweetened natural cocoa powder (I used Trader Joes but you could try Hershey's Dark or any favorite)

1/2 tsp vanilla extract (use more if you like a stronger vanilla flavor)

1 tbsp+ milk or cream, as needed for consistency

Directions:

Donuts

Pre-heat oven to 325F degrees and lightly grease or cooking-spray the donut pan (or muffin tin). I use this Wilton doughtnut pan. Pans vary by size but this is not a “huge” recipe. Double or triple the recipe as desired. For the extra bit of batter, rather than waiting for my one donut pan to come out of the oven, I made two small muffins in a muffin pan with it. It took about 15 minutes for the muffins to cook through.

In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15- 30 seconds. Stir to combine.

In a large bowl, mix together flour, cocoa powder, sugar, baking powder, cinnamon, buttermilk, egg, and vanilla. Stir to combine.

Then add in the melted butter/peanut butter mixture and stir to combine.

Use a pastry bag fitted with a large round tip (or a Ziploc bag with a corner cut off) to pipe the batter into a 6-donut pan. Or just be extra neat and do this with a spoon which is what I did.

Bake 8 to 11 minutes in the preheated oven, until doughnuts spring back when touched or until dough is set. Donuts will should be springy. (I always underbake my baked goods but in my oven these took 10-11 minutes to set up)

Allow to cool slightly before removing from pan, about 5 minutes. While donuts are baking or cooling, make the glaze.

Glaze (makes slightly more glaze than you'll likely need if you're glazing only the top half of the donuts. Store extra in the refrigerator for a later use or add to a smoothie, coffee, eat with a spoon, glaze the entire donut)

In a small bowl, soften/melt the butter and peanut butter in the microwave, about 15-20 seconds. Stir to combine.

Add the powdered sugar and vanilla to the melted butter/peanut butter mixture and stir.

Slowly add the water or milk, one teaspoon at a time, until desired consistency is achieved.

Dip the donuts into the glaze and add sprinkles or other garnishes as desired.

To make Gluten Free: use your favorite gluten free flour blend. To make Vegan: My suggestion is be to replace the buttermilk with almond milk or full fat coconut milk (because it’s thicker like buttermilk) and add 1 tsp vinegar as noted in the recipe to mimic buttermilk; increase the amount of baking powder and/or add baking soda. Use melted margarine or Earth Balance, and use a flax/chia egg rather than regular egg.

Recipe from Averie Cooks. All images and content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or simply link back to this post for the recipe. Thank you.

Thanks for telling me you made them AND that you made them in a donut maker rather than a regular pan that you put into the oven. Sometimes the batter for the donut makers vs. old fashioned pans are different and good to know this one worked in a donut maker…and that your hubs gobbled them up, too :)

I love that you used all whole wheat flour, subbed the sugar, used almond milk rather than buttermilk AND baked them as muffins – and are loving them! Way to tweak the recipe based on your needs and thanks for LMK! Awesome! So glad you’re happy!

Donut pans are like 8 bucks. For that price, honestly, I would just buy one and wait on making the recipe til you get on. You could make them as muffins, too, if you really want to try them but they will taste differently since they will be taller/fatter rather than donut shaped.